Analysis of odor components in fish by Shimadzu Off-Flavor system

Off-Flavor GC-MS/MS Analysis of Fish Odor Components

Importance of the Topic

Fish flavor is a critical quality attribute that directly influences consumer preference and market value of seafood products

Study Objectives and Overview

This work integrates Shimadzu GCMS-TQ8050 triple quadrupole GC/MS, the AOC-6000 multifunction autosampler, and an Off-Flavor database to develop an automated qualitative and semi-quantitative screening method for volatile odor compounds in fish meat

Methodology and Used Instrumentation

• Sample Preparation: 2.0 g of fish muscle placed in a 20 mL headspace vial; solid phase microextraction (SPME) via AOC-6000
• Gas Chromatography: InertCap Pure-Wax column (30 m × 0.25 mm × 0.25 µm); oven program: 50 °C (5 min) to 250 °C at 10 °C/min
• Mass Spectrometry: GCMS-TQ8050 in MRM mode with linear velocity control (40 cm/s); tuning offset +0.3 kV; interface 230 °C, ion source 300 °C; Argon CID gas
• Method Development: Retention time markers from C9–C30 n-alkane series; internal standards (4-bromofluorobenzene, 1,2-dichlorobenzene-d4, acenaphthene-d10); Off-Flavor database for automated MRM transition generation

Main Results and Discussion

• Targeted 150 volatile compounds; detected 37 in gold pomfret, 36 in ribbonfish, and 21 in saury
• Identified odorants span fruity esters (e.g., ethyl acetate, diacetyl), sulfur compounds (e.g., dimethyl disulfide), aldehydes (e.g., hexanal), terpenes, and aromatic hydrocarbons
• Automated method creation yielded consistent retention and quantitation, streamlining analysis workflow

Benefits and Practical Applications

• Fast, high-throughput screening of a wide range of odor compounds in seafood matrices
• Enhances quality control and product development in aquaculture and processing industries
• Provides objective chemical profiles to complement sensory panels

Future Trends and Opportunities

Expanding the Off-Flavor database to additional food matrices; integrating odor threshold data and sensory validation; coupling with high-resolution MS for deeper compound characterization; real-time monitoring in processing lines

Conclusion

The combined use of GCMS-TQ8050, AOC-6000, and an Off-Flavor database establishes a robust, automated platform for rapid profiling of fish odor components, supporting improved flavor quality control in the seafood sector